CN103876223A - Acanthopanax fruit beverage and preparation method thereof - Google Patents
Acanthopanax fruit beverage and preparation method thereof Download PDFInfo
- Publication number
- CN103876223A CN103876223A CN201410132761.2A CN201410132761A CN103876223A CN 103876223 A CN103876223 A CN 103876223A CN 201410132761 A CN201410132761 A CN 201410132761A CN 103876223 A CN103876223 A CN 103876223A
- Authority
- CN
- China
- Prior art keywords
- acanthopanax
- acanthopanax fruit
- fruit
- water
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 58
- 235000013361 beverage Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 18
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 18
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 18
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 10
- 238000002137 ultrasound extraction Methods 0.000 claims description 10
- 238000005374 membrane filtration Methods 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 4
- 238000002372 labelling Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 229910021645 metal ion Inorganic materials 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 3
- 235000013736 caramel Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 239000012528 membrane Substances 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 235000010208 anthocyanin Nutrition 0.000 abstract description 2
- 229930002877 anthocyanin Natural products 0.000 abstract description 2
- 239000004410 anthocyanin Substances 0.000 abstract description 2
- 150000004636 anthocyanins Chemical class 0.000 abstract description 2
- 238000006555 catalytic reaction Methods 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 abstract 2
- 229940124274 edetate disodium Drugs 0.000 abstract 2
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 239000008139 complexing agent Substances 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 10
- 230000008569 process Effects 0.000 description 8
- 235000021022 fresh fruits Nutrition 0.000 description 6
- 241000208340 Araliaceae Species 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 244000167222 Acanthopanax sessiliflorus Species 0.000 description 1
- 235000017615 Acanthopanax sessiliflorus Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000536 complexating effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a health beverage and particularly relates to an acanthopanax fruit beverage and a preparation method thereof. The acanthopanax fruit beverage is prepared through mixing acanthopanax, citric acid, granulated sugar, honey, potassium sorbate and edetate disodium at the ratio of 50:0.5:10:70:0.025:0.5 and adding water to 1000ml. According to the invention, dry acanthopanax fruit is effectively developed and utilized; metal ion complexing agent edetate disodium is added in the prescription, and the oxidation and the catalysis of anthocyanin in the acanthopanax fruit by metal ions can be effectively avoided, so that the stability of the product can be effectively increased. The active ingredient of the acanthopanax fruit is extracted through an ultrasonic extracting technology, is filtered through a plate frame and a 0.22-micron filter membrane and then is disinfected, so that the volatilization of aroma substances in the acanthopanax caused by heat sterilization treatment of the acanthopanax fruit and heavy smell of caramel caused by heating in a conventional technology can be avoided, the inherent aroma substances in the acanthopanax are kept, and the industrial production is facilitated.
Description
technical field
The present invention relates to a kind of health drink, i.e. acanthopanax fruit beverage and preparation method thereof.
Background technology
Wilsonii (Acanthopanax sessiliflorus), has another name called slender acanthopanax ginseng, is the perennial machaka of Araliaceae (Araliaceae) Acanthopanax.The natural resources of wilsonii is mainly concentrated the eastern region that is distributed in China Liaoning, Jilin and Heilungkiang, and also there is fragmentary distribution in the provinces such as Hebei, Shanxi, approximately 20,000 mu of natural reserves.Also there is NATURAL DISTRIBUTION Korea, the Far-east Area of Russia adjoined with China northeast.For the medicine food dual purpose plant of Araliaceae Acanthopanax, the root of wilsonii, stem, leaf, fruit can eat, at source among the people have a long edible custom, and its tender stem is that east area of the Liao River, coextensive with eastern and southern Liaoning Province people practise one of best wild vegetables of food, is again the fabulous raw material of novel health food.The tender stem of wilsonii is nutritious, contains the trace elements such as flavonoids, sugar, calcium, vitamin C, vitamin B2, sodium, iron and zinc, manganese.Wilsonii can strengthen body nonspecific defense ability, except having the effect of immunological regulation, antitumor, anti-ageing, radioresistance, anti-damage and antifatigue, also can treat cardiovascular and cerebrovascular disease, diabetes, neurasthenia, hypertension, strengthen the effects such as immunity of organism, the calm sedative of the tangible conduct among the people of acanthopanax fruit is widely used, northeast acanthopanax fruit can increase sleep, can alleviate palpitaition, the symptom such as forgetful, weak, acts on similar to ginseng.
In recent years, people according to the material characteristic of the tender stem of wilsonii, leaf, root skin carried out that fresh goods results are fresh-keeping, storage process technology and the technical study with wilsonii wine brewing, fruit juice processed, tea making, develop the health products such as acanthopanax tea, slender acanthopanax fruit juice, oral liquid of acanthopanax bark.By fermentation method, fresh normal juice of acanthopanax fruit is fermented at present, made the products such as wilsonii fruit wine, but deep not enough to its research.And wilsonii fresh fruit has seasonality, storage inconvenience.Wilsonii is as the authentic medicinal herbs in northeast, Changbai Mountains extensively distributes, and acanthopanax fruit can not get effective utilization for a long time, has caused significant wastage, so be necessary taking wilsonii dry fruit as development of raw materials series of products, to this Changbai Mountain wild resource of development and utilization effectively.
Summary of the invention
The object of the invention is provides a kind of raw material extensive for above-mentioned deficiency, acanthopanax fruit beverage of wilsonii aromatic flavour and preparation method thereof.
Technical solution of the present invention is: acanthopanax fruit beverage, it is that following raw material is made by weight, the ratio of raw material is: acanthopanax fruit: citric acid: granulated sugar: honey: potassium sorbate: natrium adetate=(50-100): (0.3-2): (0-70): (30-100): (0.1-0.5): (0.1-0.9), add water to 1000ml.Preferably final ratio is: acanthopanax fruit: citric acid: granulated sugar: honey: potassium sorbate: natrium adetate=50:0.5:10:
70: 0.25:0.5, adds water to 1000ml.When suitability for industrialized production, materials can expand in proportion.
The preparation method of acanthopanax fruit beverage, its step is as follows: acanthopanax fruit is added after the water soaking of 10-50 % of water inventory with it, and under room temperature, under 30-40 megahertz, ultrasonic extraction time is 20-90min, then fills up the prescription water yield, at 50-85 DEG C of temperature, be incubated 2-4 hour, add honey and potassium sorbate, room temperature natural subsidence, after 24 hours, adds citric acid, natrium adetate and granulated sugar, plate-frame filtering, after 0.22 μ m membrane filtration, sterile packaged, makes acanthopanax fruit beverage.Ultrasonic extraction extraction efficiency is high, can active ingredient will fully extract at short notice.Plate-frame filtering can avoid acanthopanax fruit in common process to process and the volatilization of the wilsonii aroma substance that causes and the dense caramel taste that causes due to heating through heat sterilization, has kept the intrinsic fragrance ingredient of acanthopanax fruit, is conducive to suitability for industrialized production.Anticorrisive agent can be some conventional anticorrisive agents such as potassium sorbate, sodium pyrosulfite.Acanthopanax fruit used is wilsonii fresh fruit or wilsonii dry fruit, is preferably wild wilsonii ripening fruits.
Preferably preparation method: acanthopanax fruit is added after the water soaking of 30 % of water inventory with it, under room temperature, under 35 megahertzes, ultrasonic extraction time is 60min, then fill up the prescription water yield, at 80 DEG C of temperature, be incubated 3 hours, add honey and potassium sorbate, after room temperature natural subsidence 24 hours, add citric acid, granulated sugar, plate-frame filtering, after 0.22 μ m membrane filtration, sterile packaged, makes acanthopanax fruit beverage.
Beverage feature is: color is the liquid of atropurpureus clear, has retained the intrinsic fragrance taste of acanthopanax fruit, and sweet mouthfeel is moderate.
Advantage of the present invention is: 1, taking Changbai Mountain, wild acanthopanax fruit is raw material, and effective exploitation has utilized wilsonii dry fruit.2, in prescription, added complexing of metal ion agent natrium adetate, can effectively avoid the oxidation catalysis effect of metal ion to anthocyanin type components in pigment in acanthopanax fruit, the stability that effectively improves product, can ensure that product in the term of validity, change color did not occur in 2 years.3, adopt ultrasonic extraction process can improve the extraction efficiency of the active ingredient of acanthopanax fruit, plate-frame filtering, 0.22 μ m filter membrane essence filter, can remove the small-particle that pulp is assembled in leaching process, these small-particles are in the total easily coalescent and sedimentation layering of beverage put procedure, under acanthopanax root drink room temperature prepared by common process, place 30 and all over the world just occurred deposited phenomenon, in 1 year, still can keep good stability and place after 0.22 μ m membrane filtration.0.22 μ m filter membrane can reach bacteria-eliminating efficacy simultaneously, can avoid acanthopanax fruit in common process to process and the volatilization of the wilsonii aroma substance that causes and the dense caramel taste that causes due to heating through heat sterilization, keep the intrinsic fragrance ingredient of acanthopanax fruit, be conducive to suitability for industrialized production.
Below in conjunction with embodiment, embodiments of the present invention are described in further detail.
Detailed description of the invention
Embodiment 1
Acanthopanax fruit beverage, is made up of following weight raw material: wilsonii dry fruit 50g, citric acid 0.5g, granulated sugar 10g, honey 70ml, potassium sorbate 0.25g, natrium adetate 0.5g, water 1000ml.
Preparation method: get Changbaishan area wild wilsonii dry fruit 50g, with 300ml water soaking after 12 hours, the ultrasonic extraction of 35 megahertz 1 hour under room temperature, add water to 1000ml, at 80 DEG C, be incubated 3 hours, add 70 ml honey and 0.25g potassium sorbate, after stirring and dissolving mixes, room temperature is placed 24 hours, then add 0.5g citric acid, 0.5g natrium adetate and 10g white granulated sugar, after initial filter, water complements to 1000ml, plate-frame filtering, after 0.22 μ m membrane filtration, under local ten thousand grades of clean areas after sterile packaged, every bottle of filling 100ml, labeling, vanning, make acanthopanax fruit beverage.
Embodiment 2
Acanthopanax fruit beverage, is made up of following umber raw material: wilsonii fresh fruit 90g, citric acid 0.5g, granulated sugar 10g, honey 70ml, potassium sorbate 0.25g, natrium adetate 0.5g, water 1000ml.
Preparation method: get Changbaishan area wild wilsonii fresh fruit 90g, mixer is smashed to pieces, with 300ml water soaking after 12 hours, the ultrasonic extraction of 35 megahertz 1 hour under room temperature, add water to 1000ml, at 80 DEG C, be incubated 3 hours, add 70 ml honey and 0.25g potassium sorbate, after stirring and dissolving mixes, room temperature is placed 24 hours, then add 0.5g citric acid, 0.5g natrium adetate and 10g white granulated sugar, after initial filter, water complements to 1000ml, plate-frame filtering, after 0.22 μ m membrane filtration, under local ten thousand grades of clean areas after sterile packaged, every bottle of filling 100ml, labeling, vanning, make acanthopanax fruit beverage.
Embodiment 3
Acanthopanax fruit beverage, is made up of following umber raw material: wilsonii fresh fruit 90g, citric acid 0.6g, granulated sugar 20g, honey 60ml, potassium sorbate 0.25g, natrium adetate 0.5g, water 1000ml.
Preparation method: get Changbaishan area wild wilsonii fresh fruit 90g, mixer is smashed to pieces, with 300ml water soaking after 12 hours, the ultrasonic extraction of 35 megahertz 1.5 hours under room temperature, add water to 1000ml, at 80 DEG C, be incubated 3 hours, add 60 ml honey and 0.25g potassium sorbate, after stirring and dissolving mixes, room temperature is placed 24 hours, then add 0.6g citric acid, 0.5g natrium adetate and 20g white granulated sugar, after initial filter, water complements to 1000ml, plate-frame filtering, after 0.22 μ m membrane filtration, under local ten thousand grades of clean areas after sterile packaged, every bottle of filling 100ml, labeling, vanning, make acanthopanax fruit beverage.
Claims (5)
1. an acanthopanax fruit beverage, it is characterized in that being made by following weight ratio raw material: acanthopanax fruit: citric acid: granulated sugar: honey: potassium sorbate: natrium adetate=50-100: 0.3-2: 0-70: 30-100: 0.1-0.5: 0.1-0.9, adds water to 1000ml.
2. according to acanthopanax fruit beverage claimed in claim 1, it is characterized in that being made by following weight ratio raw material: acanthopanax fruit: citric acid: granulated sugar: honey: potassium sorbate: natrium adetate=50:0.5:10:
70: 0.25:0.5, adds water to 1000ml.
3. the preparation method of acanthopanax fruit beverage as claimed in claim 1 or 2, it is characterized in that step is as follows: acanthopanax fruit is added after the water soaking of 10-50 % of water inventory with it, under room temperature, under 30-40 megahertz, ultrasonic extraction time is 20-90min, then fill up the prescription water yield, at 50-85 DEG C of temperature, be incubated 2-4 hour, add honey and potassium sorbate, after room temperature natural subsidence 24 hours, add citric acid, granulated sugar, plate-frame filtering, after 0.22 μ m membrane filtration, sterile packaged, makes acanthopanax fruit beverage.
4. the preparation method of acanthopanax fruit beverage as claimed in claim 3, it is characterized in that step is as follows: acanthopanax fruit is added after the water soaking of 30 % of water inventory with it, and under room temperature, under 35 megahertzes, ultrasonic extraction time is 60min, then fills up the prescription water yield, at 80 DEG C of temperature, be incubated 3 hours, add honey and potassium sorbate, room temperature natural subsidence, after 24 hours, adds citric acid, granulated sugar, plate-frame filtering, after 0.22 μ m membrane filtration, sterile packaged, makes acanthopanax fruit beverage.
5. the preparation method of acanthopanax fruit beverage as claimed in claim 3, is characterized in that step is as follows: raw material is made: wilsonii dry fruit 50g, citric acid 0.5g, granulated sugar 10g, honey 70ml, potassium sorbate 0.25g, natrium adetate 0.5g, water 1000ml, get Changbaishan area wild wilsonii dry fruit 50g, with 300ml water soaking after 12 hours, the ultrasonic extraction of 35 megahertz 1 hour under room temperature, add water to 1000ml, at 80 DEG C, be incubated 3 hours, add 70 ml honey and 0.25g potassium sorbate, after stirring and dissolving mixes, room temperature is placed 24 hours, then add 0.5g citric acid, 0.5g natrium adetate and 10g white granulated sugar, after initial filter, water complements to 1000ml, plate-frame filtering, after 0.22 μ m membrane filtration, under local ten thousand grades of clean areas after sterile packaged, every bottle of filling 100ml, labeling, vanning, make acanthopanax fruit beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410132761.2A CN103876223B (en) | 2014-04-03 | 2014-04-03 | Acanthopanax fruit beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410132761.2A CN103876223B (en) | 2014-04-03 | 2014-04-03 | Acanthopanax fruit beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103876223A true CN103876223A (en) | 2014-06-25 |
| CN103876223B CN103876223B (en) | 2015-08-26 |
Family
ID=50945607
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410132761.2A Expired - Fee Related CN103876223B (en) | 2014-04-03 | 2014-04-03 | Acanthopanax fruit beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103876223B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223300A (en) * | 2014-09-18 | 2014-12-24 | 哈药集团三精制药股份有限公司 | Oral liquid capable of relieving physical fatigue and improving sleep and preparation method of oral liquid |
| CN107751697A (en) * | 2017-11-01 | 2018-03-06 | 江西理工大学 | Chlorella extract phycocyanin drink with function preparation method |
| CN107836613A (en) * | 2017-11-01 | 2018-03-27 | 江西理工大学 | Chlorella growth factor spirulina polysaccharide drink with function preparation method |
| CN114287540A (en) * | 2021-12-15 | 2022-04-08 | 浙江森宇有限公司 | Production method of natural flavor beverage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003038140A (en) * | 2001-07-31 | 2003-02-12 | I-Deal Coms Kk | Nutritional beverage containing acanthopanax senticosus harms |
| CN103609774A (en) * | 2013-11-26 | 2014-03-05 | 青岛嘉瑞生物技术有限公司 | Antifatigue green tea beverage containing acanthopanax |
-
2014
- 2014-04-03 CN CN201410132761.2A patent/CN103876223B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003038140A (en) * | 2001-07-31 | 2003-02-12 | I-Deal Coms Kk | Nutritional beverage containing acanthopanax senticosus harms |
| CN103609774A (en) * | 2013-11-26 | 2014-03-05 | 青岛嘉瑞生物技术有限公司 | Antifatigue green tea beverage containing acanthopanax |
Non-Patent Citations (1)
| Title |
|---|
| 何文兵，等: ""长白山区野生刺五加果果汁的配方及工艺研究"", 《食品工业科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223300A (en) * | 2014-09-18 | 2014-12-24 | 哈药集团三精制药股份有限公司 | Oral liquid capable of relieving physical fatigue and improving sleep and preparation method of oral liquid |
| CN107751697A (en) * | 2017-11-01 | 2018-03-06 | 江西理工大学 | Chlorella extract phycocyanin drink with function preparation method |
| CN107836613A (en) * | 2017-11-01 | 2018-03-27 | 江西理工大学 | Chlorella growth factor spirulina polysaccharide drink with function preparation method |
| CN114287540A (en) * | 2021-12-15 | 2022-04-08 | 浙江森宇有限公司 | Production method of natural flavor beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103876223B (en) | 2015-08-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102676341B (en) | Method for producing flavone-rich hawthorn wine | |
| KR101612813B1 (en) | Manufacturing method of fermented salt containing ginseng steaed red juice | |
| CN105285537A (en) | Lemon-flavored fruit and vegetable sauce capable of soothing nerves and preparation method of lemon-flavored fruit and vegetable sauce | |
| CN103653161A (en) | Rosa roxburghii tratt juice drink and preparation method thereof | |
| CN103504035B (en) | A kind of preparation method of black locust flower tea wine | |
| CN102860382B (en) | Apple green tea beverage | |
| KR101339860B1 (en) | Soy sauce containing salted-anchovies, Rubus coreanus and manufacturing method thereof | |
| CN107668702A (en) | A kind of production technology of trifoliate orange Dulcis ferment | |
| CN103584225A (en) | Changshanhuyou tangelo and Quzhouhertao peach compound juice drink and preparation method | |
| CN103484293B (en) | A kind of phyllanthus emblica Nectar wine and preparation method thereof | |
| CN103876223B (en) | Acanthopanax fruit beverage and preparation method thereof | |
| CN103371394A (en) | Processing process of ginseng fruit beverage | |
| CN107668685A (en) | A kind of production technology of ginger ferment | |
| CN105146626A (en) | Production method of fresh lotus root juice beverage | |
| CN102823682B (en) | Dark plum green tea beverage | |
| CN104605049A (en) | Longan health-care tea | |
| CN104522808A (en) | Ginseng-radix pseudostellariae composite health drink and preparation method thereof | |
| CN103445249A (en) | Northeast wild kiwi beverage and preparation method thereof | |
| CN104232430B (en) | The Garbo fruit black-tea fungus drink that a kind of strong skin is wrinkle resistant | |
| CN102599571A (en) | Albizzia julibrissin fruit juice beverage, albizzia julibrissin fruit and orange compound juice beverage and preparation methods for albizzia julibrissin fruit juice beverage and albizzia julibrissin fruit and orange compound juice beverage | |
| CN102349586A (en) | Olive-fruit tea and preparation method thereof | |
| KR101030693B1 (en) | Method for Preparing an Extract of Joritdae Leaf and a Beverage Using the Extract | |
| CN107751911A (en) | A kind of Kiwi berry jam and preparation method thereof | |
| CN105623968A (en) | Hylocereus polyrhizus mixed-fermentation fruit wine and brewage method thereof | |
| CN102978091B (en) | Technology for preparing health wine from hippophae rhamnoides and gynostemma pentaphylla |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Yao Huimin Inventor after: Zhu Junyi Inventor after: Zhang Jia Inventor after: Guan Yingli Inventor after: Yang Xinling Inventor after: Yao Huijuan Inventor after: Gu Dizhou Inventor after: Yao Yunxia Inventor after: Dong Yanhui Inventor before: Yao Huimin Inventor before: Zhu Junyi Inventor before: Guan Yingli Inventor before: Xia Guangqing Inventor before: Yao Huijuan Inventor before: Gu Dizhou Inventor before: Dong Lihong Inventor before: Dong Yanhui |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: YAO HUIMIN ZHU JUNYI GUAN YINGLI XIA GUANGQING YAO HUIJUAN GU DIZHOU DONG LIHONG DONG YANHUI TO: YAO HUIMIN ZHU JUNYI ZHANG JIA GUAN YINGLI YANG XINLING YAO HUIJUAN GU DIZHOU YAO YUNXIA DONG YANHUI |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150826 Termination date: 20200403 |